I don’t mean to place any bias, but I really enjoy Wilton products. I’ve already been using their products for years, but after my delightful experience with their cake icing smoothers I became much more dedicated. Therefore, it should come as no surprise that when the next item to review showed up in my mailbox, there was no doubt that I needed to try it out. Especially since this time it involved festive sprinlkes!! Wilton generously sent me a round linzer and square linzer cookie cutter set (each complete with 6 interchangeable center cutout shapes that allow your filling of choice to shine through), as well as their leaves sprinkles, leaves mix sprinkles and fall sprinkle assortment.

The cookie cutters worked great, just be sure to dip them in flour after a few cookies so that the dough doesn’t stick to the edges. By dipping in flour I also rarely had to use the red plunger to remove the dough. Just don’t forget to keep track of how many you’ve cut with the middles punched out, and then you can easily slide out the midde-cutter to cut out some bottoms. I really enjoyed the different choices for the middle shapes. Great for all kinds of holidays!

Even though the linzer cookies I have come across are usually sprinkled with powdered sugar, I decided to change it up and use their fall colored sprinkles. I used to love decorating cookies for the holidays growing up, so using those sprinkles definitely brought back fond memories in my parents’ kitchen. Next I plan to use their super cute micro leaves sprinkles on some truffles!

For the insides I used a chocolate-hazelnut praline filling. Did you know that when you add chocolate to hazelnut praline paste, it’s basically becomes a fancier version of Nutella? What I am trying to say here is that you can use the hazelnut praline paste I shared with you yesterday to make these cookies. Or you can just use Nutella, or just go ahead and use your favorite jam (I bet a cinnamon apple would be wonderful).

To make the cookies: Beat together the butter, sugars, baking powder, salt, cinnamon, and vanilla.

Mix in the nut flour, flour, and egg.

Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375 degrees.

Roll the dough 1/8″ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.

Transfer the cookies to an ungreased or parchment-lined baking sheet. If using sprinkles, top cookies here before baking.

Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on a rack. While the cookies are cooling, make the filling.

To make the filling: Melt the praline paste and chocolate in a double boiler or in a microwave on low power, stirring until smooth. Cool to lukewarm.

Lightly dust the cookies with cutout centers with confectioners’ sugar (if not using sprinkles). Spread the solid cookies with 3/4 teaspoon praline filling. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.